Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 5, 2001, Pages 2387-2394

  Buettner, Andrea ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

(R) ethyl 3 hydroxyhexanoate; (Z) 3 hexenal; Orange aroma; Quantitation; Stable isotope dilution assay; Wine lactone

Indexed keywords

AGRICULTURE; ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; COMPARATIVE STUDY; CORRELATION FUNCTION; FLAVOR; FRUIT; FRUIT JUICE; ISOTOPE DILUTION ASSAY; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; TASTE;

BEVERAGES; CITRUS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; RADIOISOTOPE DILUTION TECHNIQUE; TASTE;

EID: 0034849351     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001363l     Document Type: Article

References (8)

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